Comforting Chicken Vegetable Dinner

Ingredients:

• 4 chicken breasts


• 2 tablespoons olive oil


• 1 onion, diced


• 2 cloves garlic, minced


• 2 carrots, peeled and diced


• 2 celery stalks, diced


• 1 bell pepper, diced


• 1 zucchini, diced


• 1 cup mushrooms, sliced


• 2 cups chicken broth


• 1 tablespoon tomato paste


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• Salt and pepper, to taste


• 1 tablespoon butter


• 2 tablespoons all-purpose flour


• 1/4 cup heavy cream


• Chopped fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook the chicken until browned on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.


2. In the same skillet, add the diced onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.


3. Add the diced carrots, celery, bell pepper, zucchini, and mushrooms to the skillet. Cook the vegetables until they start to soften, about 5 minutes.


4. Stir in the tomato paste, dried thyme, dried rosemary, salt, and pepper. Cook for an additional minute to enhance the flavors.


5. Pour in the chicken broth and bring the mixture to a simmer. Place the cooked chicken breasts back into the skillet, cover, and let it simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.


6. In a small saucepan, melt the butter over medium heat. Whisk in the flour until it forms a paste (roux). Cook the roux for a minute, then slowly whisk in the heavy cream. Continue whisking until the sauce thickens.


7. Pour the creamy sauce into the skillet with the chicken and vegetables. Stir everything together to combine. Cook for an additional 2-3 minutes to let the flavors meld and the sauce thicken slightly.


8. Serve the comforting chicken vegetable dinner hot, garnished with freshly chopped parsley.

Ingredients

• 4 chicken breasts (about 680 grams)


• 2 tablespoons olive oil (30 milliliters)


• 1 onion, diced (about 150 grams)


• 2 cloves garlic, minced


• 2 carrots, peeled and diced (about 200 grams)


• 2 celery stalks, diced (about 160 grams)


• 1 bell pepper, diced (about 150 grams)


• 1 zucchini, diced (about 200 grams)


• 1 cup mushrooms, sliced (about 100 grams)


• 2 cups chicken broth (480 milliliters)


• 1 tablespoon tomato paste (about 20 grams)


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• Salt and pepper, to taste


• 1 tablespoon butter (15 grams)


• 2 tablespoons all-purpose flour (about 15 grams)


• 1/4 cup heavy cream (60 milliliters)


• Chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook the chicken until browned on both sides and cooked through.


2. In the same skillet, add the diced onion and cook until translucent. Add the minced garlic and cook for another minute.


3. Continue with the remaining vegetables in the skillet, adding and cooking each accordingly.


4. Stir in the tomato paste, dried thyme, dried rosemary, salt, and pepper. Cook to enhance flavors.


5. Pour in the chicken broth, bring to a simmer, add back the chicken, cover, and let simmer until vegetables are tender.


6. In a separate saucepan, create a creamy sauce with butter, flour, and heavy cream.


7. Pour the sauce into the skillet, stir, and cook to let flavors meld.


8. Serve hot, garnished with fresh parsley.

Preparation Time

PT30M

Preparation Time: 30 minutes

Cooking Time

PT45M

Cooking Time: 45 minutes

Total Time

PT1H15M

Total Time: 1 hour and 15 minutes

Type of Dish

Dinner

Keywords

Comforting, Chicken, Vegetable, Dinner, Creamy, Homemade, Family Meal, One-Pot, Nutritious

Recipe Yield

4 servings

Calories

Total Calories: Approximately 1780 calories